Eggplant Caponata Recipe

Today’s recipe will become a go-to antipasto, appetizer and even a dinner staple. Eggplant Caponata has always intrigued me because it has such a variation of textures and flavors but they all work well together. It’s also so such a versatile spread.Eat it plain on a slice of crusty bread (My personal favorite), top an Italian sandwich with a spoonful, serve it over pasta, or even stuff a piece of chicken. The end result is always satisfying.

It’s rich, healthy and very easy to make. I would stop buying the store stuff now (they never have that textural piece that makes this dish so vibrant) and learn to make this simple spread.

Some great ways to bring this to the crowds:

Put it out at a bruchetta bar you’ve created as a spread (my idea on how to create one here)

Pair it with your bread served up on your sunday pasta suppers

pack you picnic baskets for a summer outing with the spread, crackers, cheese and olives for a light european style lunch!

Peel and dice the eggplant. Heat oil over medium heat in a dutch oven or stockpot on top of the stove. Add the minced garlic. Once fragrant (about 1 minute), add the sliced onion and eggplant. Cover for 5 minutes and let the vegetables sauté.

Add wine and let reduce down for 3 minutes or so. Add the crushed tomatoes and tomato paste. Allow to simmer (partially covered) for 15 minutes.

Transfer to your food processor and pulse at 1 second intervals, 5 times. It should still be very chunky.

Return to pot, add olives and capers and simmer for another 10 minutes.

Meanwhile, add pine nuts to a small pan over low heat. Allow to toast for about 1-2 minutes.